Ingredients with Measurements:
- 1 tablespoon coconut oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon turmeric
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cayenne pepper
- 1 can (14 oz) coconut milk
- 1 cup vegetable broth
- 1 cup macadamia nuts, chopped
- 1 cup shredded coconut
- 1 cup diced sweet potato
- 1 cup diced zucchini
- 1 cup diced bell pepper
- Salt and pepper to taste
- Fresh cilantro for garnish
Special equipment needed:
- Large saucepan or Dutch oven
- Blender or food processor
Step-by-step instructions:
1. Heat the coconut oil in a large saucepan or Dutch oven over medium heat.
2. Add the onion, garlic, and ginger and sauté for 5 minutes or until the onion is translucent.
3. Add the curry powder, cumin, coriander, turmeric, cinnamon, and cayenne pepper and stir for 1 minute.
4. Add the coconut milk and vegetable broth and bring to a boil.
5. Reduce the heat to low and add the macadamia nuts, shredded coconut, sweet potato, zucchini, and bell pepper.
6. Simmer for 20-25 minutes or until the vegetables are tender.
7. Season with salt and pepper to taste.
8. Remove from heat and let cool for a few minutes.
9. Transfer the curry to a blender or food processor and blend until smooth.
10. Return the curry to the saucepan and reheat over low heat.
11. Serve hot, garnished with fresh cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 38g
Carbohydrates: 22g
Protein: 7g
Fiber: 7g
Sugar: 7g
Sodium: 400mg
Substitutions for ingredients:
- You can use any type of nut instead of macadamia nuts, such as cashews or almonds.
- You can use any type of vegetable broth or chicken broth instead of vegetable broth.
Variations:
- You can add chicken, shrimp, or tofu for added protein.
- You can add more vegetables such as carrots, broccoli, or cauliflower.
- You can add more spices such as garam masala or cardamom for a more complex flavor.
Tips and tricks:
- Toast the macadamia nuts and shredded coconut for added flavor.
- Use full-fat coconut milk for a creamier texture.
- Serve with rice or naan bread.
Storage instructions:
Store the leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the curry in a saucepan over low heat until heated through.
Presentation ideas:
Serve the curry in a bowl with a scoop of rice in the center and garnish with fresh cilantro.
Garnishes:
Fresh cilantro
Pairings:
- White wine such as Sauvignon Blanc or Pinot Grigio
- Beer such as IPA or Pale Ale
Suggested side dishes:
- Naan bread
- Basmati rice
- Roasted vegetables
Troubleshooting advice:
- If the curry is too thick, add more vegetable broth or coconut milk.
- If the curry is too thin, simmer for a few more minutes to thicken.
Food safety advice:
- Make sure to cook the vegetables until they are tender and the curry is heated through to avoid any foodborne illnesses.
Food history:
Curry originated in India and has been popularized in many other countries, including Thailand, Japan, and the United Kingdom.
Flavor profiles:
Savory, spicy, nutty, and creamy.
Serving suggestions:
Serve the curry in a bowl with a scoop of rice in the center and garnish with fresh cilantro.
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Region: Thai